Any finger food suggestions/recipes for a christmas party please?

Answer 1

Three-Onion Goat Cheese Tart

6 slices bacon
2 cups diced onions
3 shallots, thinly sliced
½ teaspoon sugar
2 teaspoons fresh thyme leaves
2 garlic cloves, pressed
¼ teaspoon coarsely ground black pepper
½ cup dry white wine such as chardonnay
½ package (17.3 ounces) frozen puff pastry sheets, thawed (1 sheet)
1 egg white, lightly beaten
1 log (3.5-4 ounces) goat cheese
additional fresh thyme sprigs (optional)

Preheat oven to 400°F. Cut bacon into small pieces using Chef’s Knife. Cook bacon in (10-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

Dice onions using Chef’s Knife. Thinly slice shallots using Ultimate Mandoline fitted with thin slicing blade. Add onions, shallots and sugar to Skillet; cook and stir over medium heat 10-12 minutes or until caramelized. Add thyme, garlic pressed with Garlic Press and black pepper; cook 1 minute. Add wine; stir to loosen browned bits from bottom of pan using Silicone Flat Whisk. Cook 1-2 minutes or until onion mixture is almost dry. Remove Skillet from heat; stir in bacon and set aside.

Unfold puff pastry onto Rectangle Stone; lightly roll seams using Baker’s Roller®. Using Pizza Cutter, cut to form three strips. Separate strips on baking stone. Brush pastry with egg white using Chef’s Silicone Basting Brush. Cut goat cheese in half crosswise using Utility Knife; slice using Egg Slicer Plus®. Place 4-5 cheese slices in a single row down length of each pastry; top with onion mixture. Bake 20-22 minutes or until pastry is deep golden brown.

Remove tarts from oven. Cut each tart into four squares using Bread Knife. Cut squares diagonally in half, creating 24 triangles. Garnish with thyme sprigs, if desired. Serve warm.

Yield: 24 appetizers

Nutrients per serving: (1 appetizer): Calories 80, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tip: Chicken broth, water or apple juice can be substituted for the dry white wine, if desired.

Shallots are a member of the onion family. They are small and tear-drop shaped with brown skins and a light pink interior and have a mild flavor that is a blend of onions and garlic. Choose shallots that are plump and firm. There should be no sign of wrinkling or sprouting.

Artichoke Cups (wonton wrappers)

24 square wonton wrappers
1 can (14oz) artichoke hearts in water,
drained and coarsely chopped
½ cup diced red bell pepper
2 tbl finely snipped parsley
1 lemon
½ cup (2oz) shredded mozzarella cheese
1 clove garlic pressed
¼ cup mayonnaise
½ cup (2oz) grated fresh Parmesan cheese

Preheat oven to 350F. Press one wonton wrapper into each cup of a mini muffin pan. Lightly spray wontons with vegetable oil. Bake 6 minutes or until edges of wontons are light golden brown.

While wontons are baking, coarsely chop artichokes, dice red bell pepper, finely snip parsley, zest lemon to measure ½ tsp, finely snip zest. Mix artichokes, bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and garlic.

Grate Parmesan cheese. Add half of the Parmesan to the mixture and set other half aside. Fill each of the wonton cups with a rounded scoop of the artichoke mixture, sprinkle with remaining Parmesan cheese. Bake 8 minutes or until golden brown and cheese is melted. Remove from pan and serve immediately.

Caprese Mini Sandwiches
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Ingredients:
4 flat pita bread rounds (without pockets)
1 tablespoon olive oil
1/4 teaspoon Pantry Italian Seasoning Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese
2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
2 large plum tomatoes, sliced
1/2 cup lightly packed fresh basil leaves
1/4 cup toasted walnuts, chopped
1 garlic clove, pressed
1/4 teaspoon salt
2 tablespoons light balsamic salad dressing
4 cups mixed baby greens or spinach leaves

Directions:
1. Preheat oven to 425°F. Place pita rounds on Large Round Stone; drizzle with oil, spreading evenly. Sprinkle evenly with seasoning mix. Coarsely grate Parmesan cheese over pita rounds using Deluxe Cheese Grater. Bake 8-10 minutes or until edges are light golden brown and cheese is melted. Remove from oven.

2. Meanwhile, slice mozzarella cheese using Egg Slicer Plus(R) and slice tomatoes using Utility Knife; set aside. For pesto, place basil and walnuts on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well.

3. Turn over pita rounds on baking stone; drizzle with dressing, spreading evenly to edges. Using Crinkle Cutter, cut each round into six wedges. Remove half of the pita wedges to Cutting Board. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up, forming 12 mini sandwiches. Secure with sandwich picks, if desired. Serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 150, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 7 g, Sodium 160 mg, Fiber 2 g

Cook's Tip: To toast walnuts, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

Allow walnuts to cool completely before finely chopping with the basil. This will help to maintain the bright color of this flavorful paste.
Fresh mozzarella cheese is very soft and is easily sliced using the Egg Slicer Plus(R).
Grilled chicken breast slices or deli meat can be added to the sandwiches, if desired.

Confetti Shrimp Zucchini Cups

4 medium zucchini
1 lemon
2 tablespoons Basil Oil or olive oil
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
24 large uncooked shrimp (31-40 per pound), peeled and deveined
4 square saltine crackers, finely chopped
2 tablespoons very finely diced red bell pepper
2 tablespoons snipped fresh parsley
4 ounces cream cheese, softened
3/4 teaspoon Citrus & Basil Rub

Preheat oven to 400°F. Cut each zucchini into six flower-shaped cups. Zest lemon using Microplane® Adjustable Grater to measure 1 teaspoon zest. Combine lemon zest, oil, garlic pressed with Garlic Press, salt and black pepper in Stainless (2-qt.) Mixing Bowl. Carefully coat zucchini cups and shrimp in oil mixture. Place cups flat-side down on Medium Bar Pan; sprinkle cracker crumbs into bottom of each cup. Place one shrimp into each cup, laying it flat. Bake 12-15 minutes or until cups are crisp-tender and shrimp are opaque in center. Remove from oven to Stackable Cooling Rack.

Meanwhile, using Chef’s Knife, very finely dice red pepper. Snip parsley using Kitchen Shears. Combine cream cheese and citrus rub; mix well. Fill Decorator Bottle using Small Spreader and attach open star tip. Pipe a small amount of cream cheese mixture onto center of each shrimp. Sprinkle each shrimp with bell pepper and parsley. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 125 mg, Fiber 0 g

Cook's Tip: Cut off the end of zucchini and stand up on end. Make a downward slice toward center core of zucchini, starting 1 inch from bottom. Turn zucchini and repeat for a total of 4 or 5 petals. Carefully twist off the cut portion; set cup aside. Cut off pointed end of zucchini to form a flat base for next cup; repeat for a total of six cups.

If desired, 1/2 teaspoon lemon zest, 1/4 teaspoon black pepper, and 1/8 teaspoon salt can be substituted for the Citrus & Basil Rub.

I have tons more email if you want them [e-mail]

Answer 2

I like this, but I grew up with it. My husband won't touch it to save his life. But then, it has a vegetable in it so of course he wouldn't like it. 1 pkg cream cheese, softened 3/4 to 1 cup of pecans, chopped 1 green pepper Salt to taste Celery that has been cleaned and the tops and bottoms removed. Remove the stem and seeds from the green pepper. Put it into a blender or food processor and puree it. Let the puree drain through a sieve, keep the pulp. Mix together cream cheese, pecan pieces, salt, and green pepper pulp. Fill the furrows of the celery and sort of squish them together. Basically, you're goal is to make a circle of the cream cheese filling surrounded by celery. Once the celery is stuck together, slice rounds about 1/4" thick. Chill. These will hold their shape and require the same need for refrigeration as a cheese ball. Another thing you can do is make sandwiches (pb&j, deviled ham, tuna, egg salad, BLT, Cucumber, etc.) and with cookie cutters, cut out the soft parts, leaving the crusts for you to nibble one while you work. Or, just trim off the crusts and cut the sandwiches into 4 triangles. Good luck with your finger foods and Joyeux Noel!

Answer 3

Hye roller sandwiches,,,,
Hye roller crusts ,,, or large flour tortilla shells,,, Regular high roller crusts are best because they are made specificaly for these sandwiches
Mix together cream cheese and ranch dressing,, amount varies according to how many sandwiches you are making... Blend and mix the creamcheese / ranch dressing mixture, until smooth creamy and spreadable,,, Spread this over hyeroller crust,, Now place 2 /3 pound thinly sliced deli meat,, turkey ,ham , roast beef,, etc..evenly over crust,,, top with thinly sliced cheese, and than leaf lettuce,,, Optional toppings> you can add say thinly sliced tomatoes, Kosher dill pickle slices , cleaned green onions... and begin to roll crust,, when rolled wrap in foil,, plastic wrap or even a damp towel,,,,, When ready to serve,, slice into 10 slices (this is for regular hye roller crust, the 10 slices ) They are delicious and make very pretty pinwheel type sandwiches, and are very popular at parties,,,

Answer 4

I am a simple kinda girl wjo loves to entertain. Christmas time is for socializing, no one wants a lot of fuss and hassle. I try take the most favorite things ad make them "portable". Presentation is everything, dress up the table, dishes, make things colorful. Deviled eggs are favorites, easy, but too, everyday right, i color my stuffing or add things to "theme" out the color.

Take roll ups, put simple filing and cut into disks on a diaganol, i take crescent rols and fil with all kinds of filings, try to keep the fiing on "dry' side.

Keep things bite sized, number one easily handable for guest, and everyone has soo many functions, they can nibble and sample all the goodies. No guilt of over eating, and still feel satisfied they didnt miss out on something.

fruit kabobs or even veggie, and meats, shrimp scallops, wrap in bacon, just keep them small, tid bits

Answer 5

Baked Crab Rangoon

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

Cream Cheese Bacon Cresents

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.
SEPARATE each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

To make a sweet version, use PHILADELPHIA Strawberry Cream Cheese Spread and substitute PLANTERS Walnut Pieces for the bacon.

Answer 6

Ham roll ups with cream cheese and green onion, or you can use tortillas first then put cream cheese, ham, green onion, black olives. With these kind of wraps, use your imagination to come up with endless possiblities. Assemble them, place in fridge for an hour or so and then cut into bite size pieces...Yum!!!

Answer 7

instead of posting a kazillion recipes here, i'll just recommend this website.





good luck!

Answer 8

sandwich

Answer 9

SUE's ALMOND PINECONE DIP:
1 1/4 cups whole natural almonds
1 (8 oz.) package cream cheese, softened
1/3 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
Assorted Crackers for serving
Spread almonds in a single layer in shallow pan or cookie sheet. Bake at 300 degrees for 15 minutes, stirring often, until almonds just begin to turn color. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into shape of pinecone on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial or real pine sprigs that have been cleaned. Serve with assorted crackers.

SUE's EASY CHICKEN SQUARES:
2 (8 oz.) packages crescent dinner rolls
1 (8 oz.) package cream cheese, softened
2 Tablespoons mayonnaise
1 teaspoon dried dill
1 clove garlic, chopped
1 (5 oz.) can Premium Chunk White Chicken, drained, flaked
1 small tomato, deseeded and diced
1 cucumber, deseeded and diced
1 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees. Unroll both cans of dough; Place and firmly press dough on bottom of ungreased cookie sheet; and up sides to form crust sealing the perforations by pressing the edges of the dough together with your fingertips to cover entire sheet. Bake for 8 minutes or until crust is light golden brown. Set aside to cool. In small bowl, combine cream cheese, mayonnaise, dill, and garlic. Mix until smooth. Spread cheese mixture on top of crust. Spread chicken evenly on top entire crust followed next with tomato, then cucumber. Sprinkle with cheese on top. Keep refrigerated until ready to serve. Cut into small squares. Makes a great appetizer!
Note: you may also substitute with Premium Chunk White Turkey or Ham.

BACON AND TWO ONION CHEESECAKE:
6 slices bacon,cooked - (diced )
1 large sweet onion (chopped)
1 clove garlic (minced)
2 cups (15 oz.) ricotta cheese
1/2 cup half-and-half
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
2 green onions (thinly sliced)
Assorted Crackers for serving
Cook bacon until crisp in large skillet; remove to paper towels. When cool, dice into small pieces. Cook sweet onion and garlic in drippings until tender. Drain in strainer; discard bacon drippings. In bowl combine ricotta cheese, half-and-half, flour, salt and cayenne pepper; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, sweet onion, garlic and green onions into ricotta mixture. Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon. Serve with assorted crackers,
Substitution: Vidalia-type sweet onions are particularly good in this recipe. If sweet onions are unavailable in your area, simply substitute yellow onions.

MEXICAN TACO DIP:
1 (8 ounces) package cream cheese (softened)
1 (16 ounces) pint sour cream
1 package Taco Seasoning Mix
2 to 3 cups lettuce, chopped
1 tomato, chopped
1 small onion, chopped
1 (8 ounces) Cheddar Cheese, shredded
1 small can olives, sliced, drained
Tortilla Chips
Mix together cream cheese, sour cream and taco seasoning mix and chill overnight. The next day smooth mixture in a pan. Top with lettuce, tomato, onion and shredded cheese and olives. Refrigerate to chill. Serve with tortilla chips.

Ham and Veggie Crescent Wreath
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=12423
Tree-Shaped Crescent Veggie Appetizers
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=15627

Various Appetizers
http://www.pillsbury.com/recipes/search/searchResults.aspx?SearchString=appetizers%2b&MSCSProfile=3C79F0C7EA3162B29078EFCFF8C1FEE5A3EA0BF80BFF6FF73294E10A4B35A3301D7A7F526A5DFCD2560294905071DD9008D477AC2CF29BD9A2DE9EDB2E9688EF7DD02DF398D0AAD8F6DC81D3A1B3E7F1194C7459BA214BDFA6DFFA33D3433BD59030B84175224F525DDD88BA6599B2C63C1228BFD52C22ACEFA8399BDF9C6ACB

Answer 10

Channa

Makes enough to last about 2 minutes for 8 people


From Trinidad, Mon, these appetizer/snacks are really tasty and ridiculously easy and quick

1 can (16 ounces) chick peas, drained, rinsed
Salt
Cayenne pepper to taste


Heat broiler.

Place drained chick peas on a cookie sheet. Sprinkle lightly with salt and cayenne(careful, this stuff is dangerous).

Broil about 3 or 4 minutes until golden brown and crunchy. That's it.

Clicke Here for More World Recipes


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Zucchini-Lemon Chips
Serves 4 to 6

You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.

4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves


In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.

Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.

Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.

Sprinkle the zucchini and lemon slices with the parsley and garlic.

Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices

Serve to your guests knowing they’ve never had this one before and that they will want your recipe.

Click Here for More Easy Vegetable Recipes


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Raisin-Walnut-Goat Cheese Wontons
Makes 20


These pack 3 great-tasting items into a neat little package.


WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley


For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.

In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.

Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.

Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.



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Parmesan Puffs
Serves 8 - 16


This should serve 16 if you're offering another quick & easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.


16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l & 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce


Preheat oven to 350°.

With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.



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Little Chicken Burgers
Serves 8

No, not "Chicken Little" burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.

These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil


Place the bread crumbs in a small shallow dish. Set aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.



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Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)

For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.


1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs


Preheat oven to 450F.

Combine chicken and almonds and set aside.

In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.

Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.

Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

Onion-Dip-Not-From-Soup-Mix
Serves 4


Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.


1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice


Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.




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Mozzarella in Carrozza
Makes 8

Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?

1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice

Preheat oven to 200F.

Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.

Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.

Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.

In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches & cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).

Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.

In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.

I think they’re gonna love these.

Crab Dip with a Kick
Serves 4-6


There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.


8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained


Preheat the oven to 400°F.

In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.

Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.



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Nachos with Chorizo & Black Beans
Makes 36

Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn

36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1/4-inch pieces
1/3 cup chopped fresh cilantro
1/4 tsp salt
1 Tbsp vegetable oil
1 fully cooked chorizo sausage (3 oz), finely chopped
1 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
1 cup (4 oz) Monterey Jack cheese, shredded
2 pickled jalapeno chiles, very thinly sliced


Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.

Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.

Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven & spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .


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Cucumber Sandwiches on Pumpernickel
Makes 20

Here's a classic that you will find to be an easy appetizer and a darned good one, too.


1 package whipped cream cheese
1 package Italian salad dressing mix
Cucumber for slicing
1 package pumpernickel bread, party sandwich size



Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.



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Crab Toast with a Kick
Makes 40 Small Toasts

For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.


10 slices white bread
1 8 oz can crabmeat
2/3 cup mayonnaise
1 tsp lemon juice
1 tsp sherry or white wine
Salt and pepper to taste
Cayenne pepper(Oh, so little)


Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.

Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.



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Cheddar Straws
Makes too many to count

Please try not to eat all of these treasures before your guests or family arrive.


2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup butter ( or “other”, if you must)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.

Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or "other") in a bowl and mix until well combined. Add just enough water to make a very stiff dough.

Roll pieces of the dough into pencil-width sticks on a lightly floured surface & cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.

Avacodo Salsa
Makes About 1 cup


Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!


2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion

Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.

Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.

Crabby Stuffed Mushrooms
Serves 6


When people get stuffed they're kinda mellow, but apparently mushrooms get "crabby".




1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried

oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika
Preheat the oven to 350 degrees

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.

Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.



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Prosciutto Roulades
Makes 12

These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.



2 oz. ricotta cheese (J/4 cup)
2 oz. Stilton cheese, crumbled
1 tablespoon dairy sour cream
12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
1 pear
Lemon juice


Garnish with lime slices and dill sprigs, if desired


In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.

Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.

Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.



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Salami Crescents
Makes 32(Reduce everything by half for a smaller party)

Try not to eat them all yourself while waiting for the guests or family to arrive.



1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
2 Tbsp dairy sour cream
1 tsp prepared hot mustard
16 slices Italian salami
8 slices Swiss cheese, room temperature
1 egg, beaten


Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.

Preheat oven to 400F.

In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.

Arrange salami and cheese on the pastry.

NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami & cheese and trying to replace them on the pastry.

Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.

Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.

Hummus Just Like Grandma's (If you're Middle Eastern)
Makes 2 Cups


Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.


15 oz. can garbanzo beans, drained
1/4 cup fresh or frozen lemon juice
1/4 Cup sesame or tahini paste
4 cloves garlic, minced (optional)
1 tsp. salt
1/4 tsp.pepper
2 Tbaps. olive oil
2 Tbsp fresh parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita


In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.

Transfer to serving bowl. Sprinkle loosely with parsley and paprika.

After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.



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Crostini - Easy Appetizer Style
Makes 12

These "little toasts" can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.




12 slices Italian bread (the long skinny kind), 1/2 inch thick
1/4 cup olive or vegetable oil
1 Cup chopped tomato
3 Tbsps. chopped fresh basil leaves
1 Tbsp. capers or chopped ripe olives
1/2 tsp. each salt & pepper 12 slices mozzarella cheese


Heat oven to 375 degrees

Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.

Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.

Bake about 8 minutes or until cheese is melted. Serve hot.



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Cheddar Mini-Quiche
Makes 4 to 5 Dozen

Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.


3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter

In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.

Bake in preheated 375° oven 25 to 30 minutes.

OK, it's not the easiest easy appetizer but the result is worth the little extra effort.



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Mushrooms Marsala
Serves 4

Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.



1 lb. mushrooms (buy clean ones to save time)
2 Tbsps. butter
Juice of 1/2 lemon
1/4 cup dry Marsala wine
Salt and freshly ground pepper
1 Tbsp. minced fresh parsley


Break off the stems (save them for soup) and leave the mushroom caps whole.

Heat butter in a skillet (call it a "saute pan" this becomes "gourmet") and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.

Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.



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Gourmet Fried Cheese
Makes approx. 30 pieces

Why "gourmet"? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.



8 oz. Brie or Camembert cheese
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine breadcrumbs
Oil for deep frying


Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.

Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.

Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.

Serve immediately - but be careful, the cheese is hot.